Chicago Chefs Serving Soup For A Cause

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By Kristine Sherred

Though high-profile chefs earn plenty of accolades, there are many more folks – many of them first, second or third-generation immigrants – working hard behind the scenes. They are the ones who keep kitchens (and our bellies) full and dining rooms buzzing.

North Pond Chef and Owner Bruce Sherman has spearheaded a soup drive of the chef-driven variety to support those immigrants in the Chicago community. He was pretty frank in his reasoning: “You can’t complain. You have to do something,” he said.

In support of Centro Romero, The Southwest Organizing Project and Immigrant Workers Project, contributors of $50 or more can pick up two pints of soup, dealer’s choice, on Tuesday, March 7 at one of four locations — North Pond, Big Star, outside the Chicago French Market, or at Hewn Artisan Bread in Evanston. Hewn and La Fournette will provide bread to complete the meal.

“It’s not about the flavor of the soup. It’s about the nature of the cause and the soup is an extra,” said Sherman. “It’s about the communities we need to help. It’s about human rights.”

Joining Sherman in this sign of solidarity with immigrant workers are 18 chefs (including two chef duos), from my co-host at The Feed Podcast and his neighbor Carrie Nahabedian (Naha), to Paul Virant in Hinsdale and Sarah Stegner of Prairie Grass Café in Northbrook. Each chef will prepare a soup of their choosing, labeled with major allergen or dietary information (dairy, nuts, gluten, or vegetarian), and each contributor will take home two different pints.

When it comes to causes, Sherman agrees that most of his friends and colleagues don’t typically hesitate. In this case, they immediately replied, “What do you need and where do you need it?”

To donate to Solidarity Soup: Chefs Supporting Immigrant Communities, visit their website to place an order by Wednesday, March 1.

Editor’s Note: This post has been updated with the four pick-up locations and bread donations.

Solidarity Soup
Order by March 1
Pick-up on March 7, 3 – 7 p.m.